SUSURU Inspection – February 5, 2026

High Priority 1

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of the broth 112°f on the stove Must maintain 135°f hot holding. Recommend to reheat product 165°f

Intermediate 1

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food stuck on the blade of the can opener. Large stock pots used for broths soiled has grease and food build up on the surface.

Basic 6

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Observed trash and debris underneath the stove and flyers on the cook line. Observed trash throughout the kitchen floor.

#2Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath beige cutting board on the pre counter.

#3Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the stove has terrible grease accumulation also large pots has carbon buildup on the exterior.

#4Basic51-18-6

Basic – No copy of latest inspection report available. Observed no copy of last inspection report on premises.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan attached to wall has terrible dust accumulation located in the dish machine room.

#6Basic08B-12-5

Basic – Stored food not covered. Observed chicken uncovered inside walk in cooler.

Florida Food Watch

SUSURU

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 1

Basic 6

Inspection Report

SUSURU

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 1

Basic 6